Seared lamb chops take a bath in tangy Blueberry White Pepper Not Ketchup, then finish cooking in a hot oven. A quick, easy and elegant main course for your next family meal or dinner party. Serve over mashed cauliflower or potatoes.



   8 lamb loin or lamb rib chops

  Sea salt

  Freshly ground black pepper

  1 teaspoon grapeseed or canola oil

  1/2 cup Blueberry White Pepper Not Ketchup, plus more for serving

  2 Tablespoons fresh parsley, chopped

  *30 minutes | 4 servings





  1. Preheat the oven to 350 degrees F.
  2. Heat a large ovenproof skillet over med-high heat until very hot. Season both sides of lamb chops generously with salt and pepper.
  3. Add the oil to the hot skillet and add the lamb chops, with space between. Brown without disturbing for 4 minutes. Turn and brown the other side for 4 more minutes. (If you’re using thin lamb rib chops, cut this down to 2 minutes on each side.)
  4. Remove the skillet from the heat. Using the back of a spoon or a pastry brush, liberally coat the chops with Blueberry White Pepper Not Ketchup.
    Place the skillet in the oven and roast for 15 minutes. The chops should be cooked through but still slightly pink inside. Note: Lamb rib chops will probably take less time depending on how thickly they’re cut, so use your judgment.
  5. To serve, remove the chops to a serving plate, spoon a little more Blueberry White Pepper Not Ketchup over each chop, and sprinkle with chopped parsley. Serve immediately.